Sous Vide Tuna

Sous vide tuna gives you no fear of overcooking or destroying your delicious tuna steaks.  



– 1 lb raw tuna, any species – 1/4 cup soy sauce – 1/4 cup fresh orange juice, about 1 orange – 2 tbsp fresh lime juice, about 1 lime – 2 tbsp fresh lemon juice, about 1/2 lemon – 1 tbsp sesame oil – 1 tbsp ponzu sauce, can replace with soy sauce – 1 tsp crushed red pepper – 1 tsp garlic powder – 1/2 tsp kosher salt – 1/4 cup sesame seeds – 1 tsp garlic powder – 1 tbsp sesame oil – 1/4 cup sliced green onions, green part only – soy sauce, for dipping

Slice tuna into steaks if desired. However, it's okay to leave as one big piece.

Whisk together all ingredients for the marinade.

Add the tuna to a large container and pour the marinade over it. 

Let marinate for at least 1 hour, up to 3 hours.

Preheat a water bath using to 110 degrees F for very rare, near raw tuna.

Remove the tuna from the marinade and place into a vacuum seal bag.

Vacuum seal or use another air removal method.

Add the tuna to the water bath and cook for 30-45 minutes.

Make sure bag doesn't float; use sous vide magnets or ceramic plate.

When done cooking, remove the bag from the water bath.

Add the sesame seeds and garlic powder for finishing to a plate and mix together.

Press the tuna steak(s) into the sesame seeds to coat on all sides of the steak.

Preheat a cast iron skillet over medium high heat.

Add sesame oil and tuna and cook until tuna is seared, 30 seconds -1 minute per side.

Remove the tuna to a cutting board and slice into 1/4 inch thick slices.

Garnish with the green onions and serve with a bowl of soy sauce for dipping.

Find more recipes at

Find more recipes at